Yup, I'd have to agree with that. Handy is my #1 favorite rye whiskey, at least among those offered by the "biggies" (there are "craft" ryes that I like even better, though). What I MOST like about Handy is that it is not chill-filtered and therefore has layers of sub-flavors you just won't find in the normal products. If you dilute Handy to a "normal" proof (somewhere around 90) you can compare it more easily, and you'll find it has TONS more rye whiskey flavor than most. In fact, what I like most about it is that it's "economical" in that you can dilute it all the way down to around 40 proof (which is what professional tasters taste at) and it STILL retains all that wonderful flavor. An added bonus, of course, is that you can drink more -- assuming it's the flavor you want, not the buzz.

Have to agree, THH was one of my favorite special drinks for all the reasons Ellenj mentioned, but after a while it started to upset my mouth. I would find my throat in pain though I never thought to try diluting it. I don't think you've spoiled yourself however because it's too expensive to be an everyday drink. And for that, I heartily recommend Rittenhouse Rye, which I find beats the pants off of all other low-mid priced ryes. It makes an especially nice Manhattan when mixed with Carpano Antica. But now that I live in Switzerland...it's wine...as they don't "do" American whiskey.

Something about Canadian Whiskey has never excited me. The real issue is that either way, you're stuck with a $39/liter fee on any spirit that you produce or import into Switzerland. So by nature, spirits are expensive. I guess, I'm going to simply have to build up a reserve from friends bringing it to me as they visit. Or, perhaps Germany has an importer of proper American Ryes.

I'm not very excited about Canadian Whiskey either, but it does make a tasty Manhattan. That's what happened in St. Moritz. We ran out of whiskey for our daily Manhattans and I spotted a bottle of Canadian Club in the window of a spirits shop. Saved the day.Joe